I’ve used this Margarita Flat-bread Recipe and it is amazing! I got it off the Cooking channel website and it is fantastic and very authentic!
Total time: 4 hr 19 min
Prep: 10 min
Inactive Prep: 4 hrs
Cook Time: 9 min
Yield: 8 pizzas
- kosher salt
- 1×28 oz can pelati tomatoes
- All purpose flour (for dusting)
- 4×12 oz pizza dough balls, at room temp (follow recipe)
- 8 oz mozzarella cheese (grated)
- handful of basil leaves (torn)
- 1×25-ounce package dry active yeast (2 1/4 teaspoons)
- 1/2 cup lukewarm water
- 4 cups bread flour
- 1 1/2 teaspoons salt
- 3/4 cup cold water
- 1/4cup olive oil, plus more for bowl
- Preheat a wood-fired pizza oven to very hot 4 hours before cooking. Alternately, you can use a preheated pizza stone in your home oven. It’s best to heat it for 1 hour at 500 degrees F before baking.
- Add tomatoes to a food processor and process until smooth. Season with salt.
- Sprinkle some flour on your pizza peal. Using a rolling pin, stretch your dough to a very thin 10-inch round.
- Using a spoon to spread, put 1/4 of the sauce on the dough, and spread leaving a 1-inch border. Sprinkle 1/4 of the mozzarella over the sauce.
- Gently put the pizza on the floor of the pizza oven. Bake until golden and crisp, about 3 minutes. Top with hand torn basil.
- in the bowl of a stand mixer, add the yeast, lukewarm water, and 1/2 cup bread flour. Mix well and let sit until bubbly, about 30 minutes.
- Whisk together the remaining 3 1/2 cups bread flour and salt in another bowl so it will be evenly distributed.
- Once the yeast mixture is nice and bubbly, add 3/4 cup cold water and olive oil. Using a dough hook, turn the mixer on and add the flour in increments.
- Mix the dough for about 5 minutes, until the dough starts creeping up the dough hook and comes away from the sides of the bowl.
- Place the dough in a large bowl lightly greased with olive oil. Turn to coat all sides of the dough with oil. Cover the bowl loosely with a clean tea towel. Let rise until doubled in size, about 2 hours. Punch dough down, and let rise another hour.
- Divide the dough into 4 equal disks. Lightly flour a work surface. Using your fingers or heels of your hands (and a rolling pin, if you prefer) stretch the disks out to a 10-inch round.
- Repeat with the remaining 3 pizza dough disks.
- If you enjoyed this recipe then click below to get more Italian meals.